Nadiah Lecture Summary

GUM & STABILIZERS

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Hydrocolloid

• refers to a range of polysaccharides and proteins
• known as 'water soluble gums' or 'gum'

Primary function:

• thickening agents
• gelling or texturing

Secondary function:

• stabilization
• suspension
• control of crystallizayion
• encapsulation
• formation of film

Sources of hydrocolloids:

BOTANICAL

• Trees - Cellulose
• Trees gum exudates - Gum arabic, gum karaya, gum ghatti, gum tragacanth
• Plant parts - Starch, pectin, cellulose
• Seeds - Guar gum, locust bean gum, tara gum, tamatind gum
• Tubers - Konjac glucomannan

ALGAL

• Red seaweeds - Agar, carrageenan
• Brown seaweeds - Alginate

sea


MICROBIAL

• Xanthan gum, curdlan, dextran, gellan gum, cellulose

ANIMAL

• Gelatin, caseinate, whey protein, chitosan

CHEMICAL PHYSICAL MODIFICATION

• Cellulose derivatives - Carboxymethylcellulose (CMC)

- Methylcellulose (MC)
- Hydroxypropycellulose
- Microcrystalline cellulose (MCC)

• Starch derivatives - Hydroxypropyl starch
• Proplylene glycol starch
• Low methoxyl pectin
• Hydroxypropyl guar